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Classic apple flan
( SERVES 6 )

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Photo by Elizabeth Clarkson

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60 g	Butter
2	Eggs
80 g	Caster sugar
2 tsp	Brandy, or vanilla essence
120 g	Ground almonds
1 Tbsp	Flour
3	Braeburn apples, peeled and cut into about 2mm-thick slices
4 Tbsp	Apricot jam

Preheat the oven to 180C.
To make the pastry, sieve the flour, salt and sugar into a bowl, then rub in the butter.
Add just enough water to allow you to pull the pastry together.
Form the mixture into a ball and let it rest for at least 10 minutes.
Roll out the pastry, then line a 20cm flan tin so the pastry comes up to just over the top edge.
Refrigerate while you make the filling.
Beat the butter and sugar until light and soft. Add the eggs and beat well.
Add the essence, ground almonds and flour, then stir well to ensure there are no lumps.
Spoon this mixture into the pastry case and arrange the apple slices in overlapping circles on top.
Bake the flan for 30-40 minutes until the frangipane filling is set.
Cool slightly, then glaze the top with melted apricot jam.
Serve with whipped cream or crème anglaise.

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